Vegetable Salad Provencal

• 6 tablespoons vegetable oil, divided (use olive oil if you prefer)
• 3 medium onions, peeled and sliced (3/4 pound total)
• 2 garlic cloves, crushed
• 2 large green peppers, seeded and cut into 1-inch long strips (3/4 pound total)
• 2 summer squash, sliced (3/4 pound total)
• 1 teaspoon dried basil
• 12 teaspoon ground coriander
• 1 bay leaf, crumbled
• 1 teaspoon salt
• pepper
• 3 tablespoons lemon juice
• 12 cup dry white wine
• 3 medium tomatoes, sliced (1 pound total)
• chopped parsley

1. Heat 2 tablespoons oil in a large skillet over medium-high heat until very hot.
2. Add onion and garlic and cook, stirring, until onion is transparent, about 5 minutes.
3. Remove and set aside.
4. Add 2 more tablespoons of oil and heat until very hot.
5. Add peppers and cook, stirring frequently, until pepper is tender-crisp, about 5 minutes.
6. Remove and set aside.
7. Add remaining oil and heat until very hot.
8. Add squash and cook, stirring frequently, until tender-crisp, about 5 minutes.
9. Return onions and green peppers to skillet.
10. Stir in basil, coriander, bay leaf, salt, pepper, lemon juice and wine.
11. Mix well.
12. Increase heat to high and bring to a boil.
13. Reduce heat.
14. Spread tomatoes on top of mixture.
15. Cover and simmer over low heat for 5 minutes.
16. Gently place mixture in a shallow serving dish.
17. Cover and refrigerate at least 4 hours.
18. Toss lightly and sprinkle with parsley just before serving.

vegetable oil, onions, garlic, green peppers, summer, basil, ground coriander, bay leaf, salt, pepper, lemon juice, white wine, tomatoes, parsley

Taken from www.food.com/recipe/vegetable-salad-provencal-481981 (may not work)